This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful and the facility was very clean and organized. The following issues require attention:
1. No bare hand contact with ready to eat foods are permitted in food establishments. Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Please discuss this with your food employees and train them on when to wash their hands and how to handle sandwich preparation. If you would like we can arrange a training for your food employees. Please contact me if you are interested in scheduling a training.
2. Personal drinks should not be stored in the ice dispenser to prevent contamination with the ice. Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw.They should be stored on a lower shelf or away from food preparation.
3. Please provide labeling for all foods, including the different types of humus, offered for sale in the store with the following information:1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling
*Repeat Observations are Subject to Civil Penalty
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee put on gloves without first washing her hands after having bare hand contact with a sandwich.
Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Food employee discarded gloves, washed hands and put on new gloves.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed employees beverages, plastic soda bottles, stored in the ice machine.
Correction: Employee may drink from a cup with a lid and straw. Employees drinks may be kept on the bottom shelf of a worktable while employees are actively working with food. Discussed with Person in Charge and employee drinks will be put in a covered container with straw.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Food employee was putting tomatoes and lettuce on a pita sandwich with her bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Spoke to Person in Charge and employee about no bare hand contact with ready to eat foods. Food employee washed her hands and put on new gloves.
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: Employee's beverages (two plastic soda bottles) were being stored in the ice machine in direct contact with the ice.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items, or linens and napkins as specified in 3-304.13. All ice was discarded from the ice machine and soda bottles were removed. New ice to be made by the machine. Do not store personal beverages or any other items in the ice machine.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: No labels were on the numerous containers of humus offered for sale to customers in the self serve refrigerator including: traditional, roasted red pepper, jalapeno, chipotle, black bean, black olive and old bay varieties of humus. Names of the different types of humus were on the shelves where the humus was offered for sale but no labeling provided on the individual packages.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
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11/09/2015 | Routine | |
Monitor refrigerator and food temperatures to maintain food temperatures at 41F or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: humus, yogurt, salad in display unit, falafel in 2door refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Common Name / Working Containers of Toxics (corrected on site)
Observation: Chemical spray bottle is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/08/2015 | Routine | |
1. Bagged all coffee filters to prevent exposure to dust and dirt.
2. Hang all cleaning tools after used.
3. Prepare sanitizing buckets for chlorine.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity:
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the back of the kitchen.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Maintenance Tools Stored in Orderly Manner (corrected on site)
Observation: Maintenance tools are not being stored in an orderly manner. Mop stored next to the prep table.
Correction: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
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10/07/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable.
All items packaged for individual sale and displayed on the counter or in dining area must be labeled as per the specifications above.
*Repeat violations are subject to civil penalty*
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: (items in dispplay case including hummus, salads, ect as well as cookies and baked goods indivisually wrapped on counter.)
Correction: Food packaged in a food establishment shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
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06/09/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable.
Employee items like jackets and purses shall be stored in a designated area away from food and food-contact equipment.
Hand sink water pressure is low. PIC reported that it is in the process of being repaired. It is still sufficient to wash hands. If it becomes non-functional, please contact the health department.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open screw cap water bottles in food prep area)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded water bottles)
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02/10/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Repeat violations are subject to civil penalties.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: vegetable patties were 78F in container on counter.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Corrected by discarding vegetable patties.
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10/10/2013 | Risk Factor Assessment | |
This visit was made to conduct a complaint investigation. Complaint was made on 09/03/13 regarding "items in display case being displayed for too long and mold seen on one item". CFM informed that foods are delivered daily, foods are prepped daily and replaced daily. The only item that is kept over 24 hours is the hummus and all packaged hummus is dated (package date 08/30/13). CFM also informed that it is rare to have any display items left over at the end of the day but if it does occur it is discarded. No mold was observed on any item on display or any breads. Complaint not valid at time of inspection.
No violation noted during this evaluation. | 09/04/2013 | Complaint | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employee health policies not current for new hires.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: hummus held longer than 24 hours is not date marked.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Food Labels / Labeled According to Law
Observation: Food packaged in the establishment is not labeled in accordance with Law. No labels on cookies.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Identifying Toxic Containers
Observation: Observed that containers of poisonous and toxic materials do not bear have legible manufacturer's labels. Dish soap in clorox bottle not labeled.
Correction: All containers of poisonous and toxic materials shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces.
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06/04/2013 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: PIC couldn't name all 5 symptoms.
Correction: Managers and all employees should be aware of the "Big 5" illnesses and 5 symptoms.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee washed hands for aprox. 8 seconds.
Correction: Employees must wash hands for 20 sec. with warm water and soap.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Employee failed to wash hands when changing tasks.
Correction: Employees must wash hands when changing tasks.
- Mops in Air-dry Position (corrected on site)
Observation: Mop not stored properly to dry.
Correction: Store mops on mop racks for adequate drying.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Spray bottle of windex not labeled.
Correction: Label all working containers of chemicals.
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02/04/2013 | Routine | |
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